Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.

For the filling, mix half of the ricotta cheese with 1/2 cup powdered sugar and the remaining teaspoon of vanilla extract until smooth. Stir in the mini chocolate chips.

Once cupcakes are cool, cut a small hole in the center of each cupcake and fill with the ricotta mixture.

For the frosting, beat the remaining ricotta with 1/2 cup powdered sugar until smooth. Spread or pipe onto the filled cupcakes.

Garnish with additional mini chocolate chips. Serve and enjoy!